Keto cheese dip

Low Carb Keto Cheese Dip

Course: Appetizer
Cuisine: American
Keyword: cheese, low carb dips
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes
Servings: 24 people
Calories: 162kcal
Author: Lisa MarcAurele
A seasoned keto friendly dip loaded with creamy cheese. Pair it with low carb vegetables and chips for an amazing appetizer to share with friends.
Print Recipe


  • 3 cups Edam cheese grated
  • 2 cups heavy cream
  • 1 cup almond milk or coconut milk
  • 1/3 cup Havarti cheese creamy
  • 1 to 2 cups chicken stock
  • 2 to 3 tablespoons butter
  • 1/4 teaspoon ground mustard seed
  • 1/4 teaspoon ground sage
  • 1/8 teaspoon dried thyme
  • 1/8 teaspoon dried oregano
  • dash red pepper flakes
  • 1/8 teaspoon garlic powder
  • 1/8 teaspoon cayenne powder
  • 1 small red bell pepper
  • 1 small green bell pepper
  • ground black pepper to taste
  • olive oil for roasting peppers
  • fresh cilantro for garnishing


  • Preheat oven at 350° F.
  • Thinly slice red and green bell peppers. Place on a non-stick tray or cover tray with foil. Drizzle with olive oil and season with salt and pepper. Place in the oven and roast until tender.
  • In a non-stick skillet, melt butter over medium heat. Pour cream, almond milk, 1 cup chicken stock and grated Edam cheese. Bring to a slight boil and stir.
  • Once the Edam cheese starts to melt, turn heat to low and add spices – ground mustard seed, pepper flakes, garlic powder, cayenne and ground black pepper. Sprinkle half of sage, thyme, oregano. Mix well with cheese mixture. Continue stirring.
  • If cheese is too thick for you, gradually add the remaining chicken stock and continue stirring. Add the remaining half of sage, thyme and oregano if needed.
  • Once Edam cheese has almost completely melted, add havarti cheese and some roasted bell peppers. Reserve a few pieces of bell peppers for garnishing. Continue to stir until cheese melts.
  • Once you’ve achieved the desired consistency, transfer to a serving dish. Top with some Christmas colors – roasted red and green bell peppers plus fresh cilantro.


Serving: 0.25cup | Calories: 162kcal | Carbohydrates: 1g | Protein: 6g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 49mg | Sodium: 263mg | Potassium: 80mg | Vitamin A: 680IU | Vitamin C: 10.5mg | Calcium: 209mg | Iron: 0.1mg

Additional Info


Unauthorized use and/or duplication of this material without written permission from site owner Lisa MarcAurele is strictly prohibited.